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Inside Cooks & Soldiers

Mar. 16, 2015
Tortoise Club Chef Gray McNally
At the Tortoise Club, Chef Gray McNally elevates supper club classics with contemporary touches
“We wanted to make sure we had a showcase area where we could highlight pastries throughout the day and then turn that area into our oyster bar in the evening,” says Walter, of this counter near the front.
Many of the brick walls and arches remain from the original space, which once housed actor Charlie Chaplin’s offices. New elements—reclaimed wood tables, industrial-style bar stools—give the space a modern twist, but still complement the 1920s architecture. Communal tables run through the center of the restaurant and multiple chef’s counters flank the space, seating four and overlooking the open kitchens.
lemon plum

Lemon plums

Southern Style Pork Butt with Sweet Potato Mole served with Mississippi Delta Pork Hot Tamales

Southern Style Pork Butt with Sweet Potato Mole served with Mississippi Delta Pork Hot Tamales

Northern California Barbeque served with Blackberry and Fig Barbeque Sauce and Seasonal Vegetables

Northern California Barbeque served with Blackberry and Fig Barbeque Sauce and Seasonal Vegetables

Flatbread wrap from Piada Italian Street Food

Flatbread wrap from Piada Italian Street Food

“Differentiation is best achieved by working very hard to create one or two signature products, attributes or services that are both unique to our concept and are an integral part of the definition of our concept. Then sticking with those, promoting those and being unwaveringly committed to them.”

—Michael Bohlsen, co-owner, Bohlsen Restaurant Group

“Brands have to evolve to differentiate themselves and appeal to the changed consumer. We had to change the way we present [our] experience to encourage guests to visit more often and dine with us in different ways. [Now], we’re encouraging our guests to customize their dining experiences with more flexibility than ever before.” 

—Sandy D’Elosua, national director of marketing and communications for Front Burner Brands, management company for The Melting Pot

“We’ve always had a focus on extra service, whether it’s coming to a table to offer drink refills or dessert, or anticipating a mom needing a high chair before she has to ask. It’s what we’re known for and what guests love, which is why they keep coming back.”

—Frank Paci, president and CEO, McAlister’s Deli

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